BISCUIT STRAWBERRY SHORTCAKE
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY DROP BISCUITS
Somewhat of a cross between a muffin top and a biscuit, these sweet breakfast treats are foolproof and easy: No rolling or cutting is required, and everything is mixed in a single bowl. They bake up craggy and crunchy on the outside, but are tender once you break them open. The heavy cream adds richness, and the additional water creates just the right amount of steam while baking to keep the biscuits light and fluffy. Salted butter works nicely here, but if you're using unsalted butter, just add 1/4 teaspoon or so of fine salt to the dry ingredients. If you don't have strawberries, feel free to swap in the same amount of fresh blueberries, raspberries or diced stone fruit.
Provided by Jerrelle Guy
Categories breakfast, brunch, snack, pastries
Time 30m
Yield 6 biscuits
Number Of Ingredients 7
Steps:
- Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
- Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
- Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
- Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
- Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.
DROP BISCUITS
These drop biscuits have a higher ratio of butter and milk to flour than other cut out biscuits, which yield a sticky dough. Once the wet ingredients are pulsed into the dry, we simply scoop drops of dough onto a baking sheet and bake. The result is a coarsely textured, golden biscuit with a tender, buttery crumb.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield about 10 drop biscuits
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
- Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.
- Mash butter with dill, capers, lemon zest and juice.
- Puree butter with mango chutney and curry powder.
- Puree butter with maple syrup and adobo sauce.
DROP BISCUITS
Bake Ree Drummond's recipe for buttery Drop Biscuits from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 18 to 22 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour, baking powder and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (Alternatively, cut the butter into the dry ingredients with a pastry cutter.) Drizzle in the milk and pulse (or stir) just until the dough comes together. Do not over mix.
- Using a regular table spoon, or large spoon, drop spoonfuls of the mixture onto baking trays and bake until nice golden brown, 20 to 25 minutes. If desired, brush with melted butter after you remove them from the oven.
STRAWBERRY SHORTCAKE BISCUITS
My mum made these biscuits, and they are delicious. I like them with the cream cheese filling from recipe 24672, and topped with strawberries and the whipped cream from recipe 410125 (filling, no mint). I do not recommend substituting margarine for butter, but it can be done in a pinch. I use low fat sour cream. I sometimes form 8 rough balls, flattened instead of rolling the dough and cutting rounds.
Provided by Ecossaise
Categories Dessert
Time 40m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Lightly grease a baking sheet.
- In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
- Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
- Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
- Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
- Cool completely.
- Top with strawberries, whipped cream, etc.
DROP BISCUITS
Drop biscuits are heavenly, and considering how little work they are to put together, they're also a real kitchen miracle. A few pantry staples and a hot oven are all you need for crunchy golden biscuits with soft interiors. They are excellent on their own, but a bit of butter and jam doesn't hurt either. Once you've nailed the basic version, try stirring in some cracked black pepper and Parmigiano-Reggiano, finely chopped tender herbs or chocolate chips.
Provided by Samantha Seneviratne
Categories breakfast, brunch, quick breads
Time 30m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
- Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 180 milligrams, Sugar 2 grams, TransFat 1 gram
EASY BAKING POWDER DROP BISCUITS
These are the best breakfast biscuits, easy and perfect for sausage gravy!
Provided by CookieeMonster13
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
- Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 18.4 g, Cholesterol 22.9 mg, Fat 8.7 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 263.5 mg, Sugar 2.3 g
SIMPLE JAMMY BISCUITS
Make a treat that the whole family will enjoy with these jammy biscuits
Provided by Good Food team
Categories Snack, Treat
Time 22m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
- Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
- Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.
Nutrition Facts : Calories 170 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
STRAWBERRY SHORTCAKES
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
- Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
- Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
STRAWBERRY SHORTCAKE WITH SOUR CREAM BISCUITS
Make and share this Strawberry Shortcake With Sour Cream Biscuits recipe from Food.com.
Provided by Jan in Lanark
Categories Dessert
Time 35m
Yield 6 biscuits
Number Of Ingredients 13
Steps:
- Preheat oven to 450 and dust a large baking sheet with flour or use parchment paper.
- Combine sliced strawberries with sugar and let stand for 1 hour.
- Whip cream with a small amount of sugar (to your liking) and refrigerate.
- Make the biscuits by combining the flour, sugar, baking powder, baking soda and salt.
- Cut cold butter into the dry ingredients.
- Beat egg lightly and combine with the sour cream.
- Blend together briefly with a fork, form into a ball and place on floured counter.
- Roll dough out to about 3/4 inch thickness and cut about ten 2 1/2 inch biscuits.
- Place on baking sheet, brush tops with cream and sprinkle on sugar.
- Bake for 15 minutes, until well risen and golden brown.
- You will need 6 biscuits for the recipe.
- Split the warm biscuits and on the bottom half place 1/4 cup strawberries. Add the top and cover with whipped cream. You may garnish with a whole strawberry.
Nutrition Facts : Calories 504.7, Fat 30.3, SaturatedFat 18.1, Cholesterol 123.8, Sodium 591.8, Carbohydrate 52.3, Fiber 1.9, Sugar 18, Protein 7.4
SUPER EASY STRAWBERRY SHORTCAKE BISCUITS
These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.
Provided by manella
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
- Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g
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